Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday, 13 August 2026

Cooking With Columbo Suppers With The Shambling Sleuth - Jenny Hammerton

Cooking With Columbo: 
Suppers With The Shambling Sleuth: 
Episode guides and recipes from the kitchen of Peter Falk and many of his Columbo co-stars
ISBN 9781981417421
ASIN B079QW5SFM

Cooking With Columbo Suppers With The Shambling Sleuth - Jenny Hammerton

I ran across this volume while working on a piece on the TV Series. Over nearly a year I watched the complete run of Columbo, while researching an article I wrote as an overview on the series I discovered this cookbook, two series of novels and other volumes related to the sleuth. 

The description of this book states:

“Grab your rumpled raincoat, chomp down on a cigar, and rattle those pots and pans!  It’s time to braise, broil, chop, chill, grill, roast, and poach with world’s most beloved sleuth!   

Columbo super-fan, Jenny Hammerton, offers an episode by episode guide to the food and drink so prominently featured throughout the greatest television detective series ever made.

She guides you through cherry-picked, episode-specific recipes, and suggests ways to make your Columbo party, the talk of the town. Beyond the expected hard-boiled eggs and chili, you’ll find many other ideas for delicious dinners that are sure to entice every armchair detective.

Jenny is the proprietress of the wildly popular, Silver Screen Suppers blog site. She has plundered her archive (of more than 7000 movie star recipes) for the favorites of The Lieutenant himself, Peter Falk, and those of his many stellar co-stars.

Another description is:

“Grab your rumpled raincoat, chomp down on a cigar, and rattle those pots and pans! It’s time to braise, broil, chop, chill, grill, roast, and poach with world’s most beloved sleuth! Columbo super-fan, Jenny Hammerton, offers an episode by episode guide to the food and drink so prominently featured throughout the greatest television detective series ever made. She guides you through cherry-picked, episode-specific recipes, and suggests ways to make your Columbo party, the talk of the town. Beyond the expected hard-boiled eggs and chili, you’ll find many other ideas for delicious dinners that are sure to entice every armchair detective. Jenny is the proprietress of the wildly popular, Silver Screen Suppers blog site. She has plundered her archive (of more than 8,000 movie star recipes) for the favorites of The Lieutenant himself, Peter Falk, and those of his many stellar co-stars. Rustle up a big batch of Johnny Cash’s perfectly-seasoned Chili for a screening of Swan Song (with lots of chums). Serve Dick Van Dyke’s delectable Breast of Chicken Florentine to your sweetie, while watching Negative Reaction. Pamper yourself with Janet Leigh’s heavenly Cheese Soufflé, an indulgent dinner for one, with Forgotten Lady to entertain you.

“Food is an ever-present and enjoyable ingredient of the show. I can only commend author Jenny for her passion for the subject matter and her devotion to the Columbo cause. What you have here, is a fantastic collection of recipes suitable for every occasion. ”The Columbophile, internationally renowned Columbo expert.”

About the author we are informed:

“Jenny Hammerton is a film archivist who is obsessed with what her Hollywood film idols liked to eat and drink. She's been collecting the signature dishes of her favourite actresses and actors for many years and has been writing about them since 2006 on the Silver Screen Suppers website.

She runs worldwide monthly Dinner and a Movie events on Substack - everyone is welcome! Visit the Silver Screen Suppers website to find out more.”

I have started a rewatching of the Columbo Television Series, mainly while cooking or eating to have something on in the background. 

Some of the recipes in the volume are:
Anne Baxter’s Genuine Swiss Quiche
Anthony Andrews’ Chicken in a Brick
Ben Gazzara’s Leg of Lamb, Sicilian Style
Billy Connolly’s Stuffed Trout
Celeste Holm’s Celestial Chicken
Dick Van Dyke’s Breast of Chicken Florentine
Donald Pleasance’s No-name Curry
Eddie Albert’s Butterfly Leg of Lamb
Gene Barry’s Kibbee
George Hamilton’s Ginger Snap Dandy
Hector Elizondo’s Famous Pasta Pomodoro
Ida Lupino’s Hot Pot Casserole
Jack Cassidy’s City Chicken
Jack Cassidy’s Quickie Green Bean Casserole
Jack Cassidy’s Rainbow Trout in a Pouch
Jackie Cooper’s Curried Eggs and Macaroni
Janet Leigh’s Cheese Souffle
Jeanette Nolan’s Sizzling Liver with Walnuts
John Cassavetes’ Minted Beef
Johnny Cash’s Chili
Jose Ferrer’s Eggs Ferrer with Fried Potatoes
Laurence Harvey’s Chicken Pie
Lee Grant ’s Malibu Chicken
Leonard Nimoy’s Potatoes La Jolla Chez Jay
Nicol Williamson’s Steak Mince and Stovie Potatoes
Oscar Werner’s Weiner Schnitzel
Patrick O’Neal’s Ragout de Boeuf Bourguignon
Peter Falk’s Barbecued Spare Ribs
Peter Falk’s Pork Chops and Vinegar Peppers
Peter Falk’s Pumpkin Lasagna
Peter Falk’s Simple Avocado
Peter Falk’s Veal Scallopini and White Wine
Ray Milland’s Chicken Chow Mein
Ray Milland’s Lobster Salad
Ricardo Montalban’s Asparagus Soup
Richard Basehart’s Beans and Frankfurters
Robert Conrad’s Infamous Hangover Eggs
Robert Vaughan’s Mushroom Stuffed Zucchini
Rod Steiger’s Chicken Grand Marnier
Ross Martin’s Beef in Anchovy Cream
Ruth Gordon’s Zucchini Omelet
Shera Danese’s Italian Stuffed Peppers
Susan Clark’s Shrimp Curry
Theodore Bikel’s Glorified Meatloaf
Trish Van Devere’s All Day Chilli in the Pot
Valerie Harper’s Summer Squash
Vera Miles’ Mexican Casserole
Vincent Price’s Hollandaise Sauce
William Shatner’s Lime-Garlic Broiled Chicken
William Shatner’s Steak Picado

The chapters in the book are:

Foreword 
Introduction 
Prescription: Murder - 1968 
Ransom For A Dead Man - 1971 
Murder By The Book -1971 
Death Lends A Hand - 1971 
Dead Weight - 1971 
Suitable For Framing - 1971 
Lady In Waiting - 1971 
Short Fuse - 1972 
Blueprint For Murder - 1972 
Etude In Black - 1972 
The Greenhouse Jungle - 1972 
The Most Crucial Game - 1972 
Dagger Of The Mind - 1972 
Requiem For A Falling Star - 1973 
A Stitch In Crime - 1973 
Th6 Most Dangerous Match - 1973 
Double Smock - 1973 
Lovely But Lethal- 1973 
Any Old Port In A Storm - 1973 
Candidate For Crime - 1973 
Double Exposure - 1973 
Publish Or Perish - 1974 
Mino Over Mayhem - 1974 
Swan Song - 1974 
A Friend In Deed - 1974 
An Exercise In Fatality - 1974 
Negative Reaction - 1974 
By Dawn’s Early Light - 1974 
Troubled Waters - 1975 
Playback- 1975 
A Deadly State Of Mind - 1975 
Forgotten Lady- 1975 
A Case Of Immunity - 1975 
Identity Crisis - 1975 
A Mater Of Honor - 1976 
Now You See Him - 1976 
Last Salute To The Commodore - 1976 
Fade In To Murder - 1976 
Old Fashioned Murder- 1976 
The Bye-Bye Sky High I.Q. Murder Case - 1977 
Try And Catch Me - 1977 
Murder Under Glass - 1978 
Make Me A Perfect Murder - 1978 
How To Dial A Murder - 1978 
The Conspirators - 1978 
Columbo Goes To The Guillotine - 1989 
Murder, Smoke And Shadows -1989 
Sex  And The Married Detective - 1989 
Grand Deceptions - 1989 
Murder: A Self Portrait - 1989 
Columbo Cries Wolf - 1980 
Agenda For Murder -1990 
Rest In Peace, Mrs. Columbo - 1990 
Uneasy Lies The Crown - 1990 
Murder In Malibu -1990 
Col-Umbo Goes To College - 1990 
Caution: Murder Can Be Hazardous To Your Health - 1991
Columbo And The Murder Of A Rock Star - 1991 
Death Hits The Jackpot - 1991
No Time To Die - 1992
A Bird In The Hand - 1992
It’s All In The Game - 1993
Butterfly In Shades Of Grey-  1994
Undercover - 1994
Strange Bedfellows - 1995
A Trace Of Murder - 1997
Ashes To Ashes -1998
Murder With Too Many Notes - 2001
Columbo Like The Nightlife - 2003
Columbo's Chili And Other Delights
Recipe Sources
Acknowledgments
Test Cook’s
Author’s Note
About The Author

The chapters are based on the episodes in the order they appeared. Some recipes we encounter on screen, and some are from the guest stars. The author on her website has photos of the various recipes and how they turned out. But it appears all the recipes were taken from other sources. And we are provided that list at the end of the volume.  

The Columbophile wrote the forward, and is a world famous researcher into the series and the character. That forward begins with:

“When I first heard word of this Columbo cookery book, I was skeptical, to say the least. A book featuring recipes for chili, hard-boiled eggs, and black coffee was bound to be a pretty thin volume, surely?

But then I had a think about the role food played in Columbo. And I realized it’s a pretty important one. From the Lieutenant cooking an omelet for Joanna Ferris in Murder by the Book to him whipping up scaloppini for Paul Gerard in Murder Under Glass; from him gulping Dr. Keppel’s caviar in Double Exposure to assisting Dexter Paris on a live cookery show in Double Shock, food is an ever-present and enjoyable ingredient of the show.

Beyond the confines of the show itself, I had also never considered that the favorite recipes of Columbo stars might have been immortalized in magazines and books of a by-gone era. The 70s really were special times.

Having had the opportunity to have a sneak preview of this book prior to its publication, I can only commend author Jenny for her passion for the subject matter and her devotion to the Columbo cause. What you have here, is a fantastic collection of recipes suitable for every occasion, from a light dinner for one to opulent banquets for a house full of friends.

And that got me thinking again. If we were to host a magnificent, 70s-style feast using the recipes found here, which Columbo stars would be top of the guest list? Here’s my list. And naturally, you’re very welcome to join us. Lieutenant Columbo and Mrs. Columbo were invited, of course, but they had a bowling league dinner dance to attend, so can’t make it. Those tickets cost $17.50 a couple, you know...”

And food does play a big role in the show. A few meals cooked by Columbo himself, and meals partaken with others. Columbo’s go to foods during the show are Hard Boiled Eggs, Chilli, Hotdogs and Canapes. This volume goes beyond that. For each episode we are given some background information and then a recipe. 

The biggest drawback of the volume is there is no index of recipes or of contributors. For example William Shatner:

William Shatner’s Steak Picado
William Shatner's Lime-Garlic Broiled Chicken
William Shatner's Deluxe Hamburgers

I have tried a few recipes and William Shatner's Lime-Garlic Broiled Chicken is my favourite so far. The concept is a unique ideal. And there are some great recipes to try and interesting stories. But I think it could have been excellent with and index of Who and main ingredients, ad a list by types, mains, sides, …

Overall an interesting cookbook. One I am glad I gave it a try. I will do a few of the other offerings from the book. But design could have really some work.
 
Cooking With Columbo Suppers With The Shambling Sleuth - Jenny Hammerton  Screenshot from the Show 01

Cooking With Columbo Suppers With The Shambling Sleuth - Jenny Hammerton  Screenshot from the Show 02

Books about Peter Falk or Columbo:
Columbo Phile - A Casebook - Mark Dawidziak
Shooting Columbo - David Koenig
The Columbo Companion, 1968-78: Investigating Every Detail of All 45 'Classic Era' Columbo Adventures - The Columbophile
...

Related Posts:
...

Columbo Books:
A Christmas Killing - Alfred Lawrence
The Dean's Death - Alfred Lawrence
Any Old Port in a Storm - Henry Clements
By Dawn's Early Light - Henry Clements
Murder by the Book - Lee Hays
A Deadly State of Mind Book - Lee Hays
The Columbo Collection – William Link

Columbo Novels by William Harrington:

Books by Jenny Hammerton:
Murder, She Cooked: A Cabot Cove Cookbook
Supper with the Stars: With Your Host Vincent Price
For ladies only? Eve's Film Review
Cooking With Joan Crawford
Cooking The Detectives: A Bite Sized Guide to the Tastiest TV Detective Shows


Monday, 6 July 2026

Smashed, Mashed, Boiled, and Baked-and Fried, Too! - Raghavan Iyer

Smashed, Mashed, Boiled, and Baked and Fried, Too!  
Raghavan Iyer
ISBN 9780761185475
eISBN 9780761189732
ASIN B01BEGV5DO

Smashed, Mashed, Boiled, and Baked-and Fried, Too! - Raghavan Iyer

I picked this up when it was in an email blast for discounted Kindle books. I am so thankful I did. Having been raised Irish Catholic I grew up with Potatoes as a major staple in our diet. It was not unusual to have them at least 2 different ways, and for holidays often even three. I have yet to meet a potatoes or potato dish I do not like, white, red, yellow, sweet, even purple, I love them all. And this volume has some excellent new dishes and some twists on some older ones. 

The description of this volume states:

“Enjoy 75 glorious dishes from around the world with this cookbook from a James Beard Award winner featuring potato recipes for dessert, entrees, sides, and so much more!

Inspired by a diversity of cuisines, James Beard Award-winner Raghavan Iyer's passion for potatoes shines through in his continent-by-continent celebration of the amazing potato and the tastiest ways you can cook it—including soups, salads, gratins, tarts, and the Ultimate French Fries.

Features recipes for:
     • Potatoes to start—from Cheesy Tarragon Tots to Steamed Potato-Chive Buns
     • Potatoes for dinner—from Creamy Massaman Curry to Chorizo-Stuffed Hash
     • Potatoes on the side—from Kung Pao Potatoes to Hasselback Potatoes with Cardamom Butter
     • And potatoes for dessert—from Thick-Cut Potato Crisps with Dark Chocolate to Sweet Potato Rolls with a Creamy Cointreau Glaze”

About the author we are informed:

“Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 Curries, Betty Crocker’s Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others. Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. Articles by him have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.”

The offerings in this book are:

Introduction: A Deep-Rooted Obsession
Munchies, Morsels, Tidbits & Fingerfoods
     A Tale of Two Cities (Mustard- or Garlic-Spiked Crispy Potato Cakes)
     Cheesy Tarragon Tots
     Crash & burn Potatoes with Cinnamon Malt Vinegar
     Crispy Potato Skins with Crème Fraîche
     Llapingachos
     Nutty Potato Phyllo Triangles
     Potato Empanadas
     Potato Latkes with Clove-Scented Applesauce
          Clove-Scented Applesauce
     Potato-Stuffed Gougères
     Water Chestnut Potato Potstickers
     Rice Paper-Wrapped Potato Rolls
          Thai-Style Peanut Sauce
          Scallion-Pepper Dipping Sauce
     Savory Potato Aebleskivers
     Steamed Potato-Chive Buns
     Spinach-Stuffed Potato Cakes
          Golden Raisin-Ginger Sauce
     Sweet Potato Samosas

Savory Soups & Stunning Salads
     Locro de Papas
     Potato Soto Ayam
     Sweet Potato-Peanut Stew
     Dukkah-Rubbed Potatoes with Pomegranate Seeds
     Dutch Lettuce
     Grandmother Ida’s Russian Potato Salad
     Harissa Potato Salad
     Mojito Potato-Pomegranate Salad
     Skillet Potato Salad with Basil
     Nepalese Potato Salad
     Sandra Gutierrez’s Papas a la Huancaína
     Yukari Sakamoto’s Japanese Potato Salad

Entrees, Mains & Full Plates
     Creamy Massaman Curry
     Irish Lamb Stew
     Canadian Lamb-Potato Tourtière
     Sweet Potatoes with Chicken and Lemongrass
     Bird’s Nests with Shrimp & Potatoes
          Bird’s Nests
     Persian-Style Potatoes and Eggs
     Chorizo-Stuffed Hash Browns
     Moroccan Potato Stew with Saffron Biscuits
          Saffron Biscuits
     Potato Leek Pie
          Creamy Jalapeño Sauce
     Twice-Baked Potatoes with Bacon
     Baked Potatoes with White Beans & Béarnaise
     Mozzarella Potato Stacks
     Creamy Bow Tie Pasta with Potatoes and Basil
     Potato Lasagna
          Homemade Ricotta Cheese
     Potato Moussaka
     Potato Pierogies
     Potato-Basil Gnocchi
     Hearty Vegetable Sauce
     Stuffed Crispy Flautas
          Avocado Salsa
     Potato-Stuffed Chiles Rellenos

Small Plates & Side Dishes
     Ultimate Mashed Potatoes
     Burning Love
     Vegetable-Filled Potato Knishes
     Ultimate French Fries
          Black Bean-Queso Dip
     Kung Pao Potatoes
     Potato Gratin with Vanilla Caramelized Onions
     Cheesy Potato Gratin with Rosemary
     Pommes de Terre Anna with Cardamom & Nutmeg
     Irish Colcannon
     Hasselback Potatoes with Cardamom Butter
     Patatas Bravas
     Roasted Potatoes with Spinach Sauce
     Tea-Infused Potatoes
     Breakfast Hash with Basil
     Rosti
          Hunan Pepper Sauce
     Shredded Potatoes with Pepper and Chiles
     Potato-Habanero Biscuits
     Lefse
     Potato Tortillas
     Purple Potato Focaccia

Sweets, Desserts & Grand Finales
     Thick-Cut Potato Crisps with Dark Chocolate
     Sweet Potato Rolls with a Creamy Cointreau Glaze
     Chocolate Sweet Potato Pound Cake
     Sweet Potato Pithivier

Special Diets
Conversion Tables
About the Author

I have tried a few of the recipes. And have several others I plan on cooking. It is an excellent volume and a must have for fans of the spuds. We are informed in the ‘Acknowledgements’ that:

“To get a potato varietal to the marketplace often takes ten years or more of creation, cultivation, and testing for its survival in disparate climates. Writing a cookbook can be similar in so many ways. My passion for potatoes spans over fifty-five years, but the idea to put it in writing was relatively quicker than that. An evening dinner at a Turkish restaurant with my dear friend, who happens to be my editor, was enough to get the dialogue started over a side of potatoes. Within weeks I was on my way to start creating and writing Smashed, Mashed, Boiled, and Baked—and Fried, Too! And for that I thank the amazing editor Suzanne Rafer and my agent, Jane Dystel, for making it happen.

Researching the material was a monumental task for which I have Phyllis Louise Harris’s diligence to thank. Sita Krishnaswamy, a close Canadian friend, led me to Agnes Murphy, the research scientist who provided crucial info on the life of a tuber. Her friends became mine as I spent a long weekend getting to know all about french fries from the owners of McCain Foods—Allison McCain, his wife, Clare, and their son, Brian.”

In the introduction called ‘A Deep-Rooted Obsession’ we are informed:

“I am not petrified to openly admit my addiction. It may be the first step toward recovery but, honestly, I have no intention of recovering. There are billions like me who fall into this category. We are all victims of the easy-to-love vegetable known simply as the potato. Once its dirt-smothered skin is scrubbed and cleaned, it’s amenable to being smashed, mashed, whipped, stir-fried, roasted, baked, poached, fried, and even braised.”

That introduction ends with:

“I think it’s pretty obvious that I’m not the only one who is a potato-holic. Potatoes are the fourth-largest crop in the world, next to wheat, rice, and maize. This member of the nightshade family (which includes eggplant, peppers, and tomatoes) was rooted in the Andean civilization that cultivated it around 10,000 BCE. But it wasn’t until the Inca civilization (around 1500 CE) that the potato’s true agricultural impact was unleashed. The Incas’ intricate and sophisticated agricultural planning and tools, along with the ability of the potato to survive severe shifts in climate within short time periods, made for a winning partnership. Now potatoes are an essential ingredient in billions of kitchens in more than one hundred countries around the globe.”

The section at the end of the book ‘Special Diets’ has links to the recipes to accommodate:

Gluten-Free
Vegan
Lacto-Vegetarian
Lacto-Ovo Vegetarian

They are broken down by each section of the book and a final section with sauces. A fantastic cookbook that I can easily recommend!

Books by Raghavan Iyer:
The Turmeric Trail
Betty Crocker Indian Home Cooking
Indian Cooking Unfolded
On the Curry Trail
Gluten-Free Cooking 
660 Curries
...


Tuesday, 1 April 2025

Avgolemono Greek Lemon Chicken Soup

Avgolemono Greek Lemon Chicken Soup 

Avgolemono Greek Lemon Chicken Soup

Ingredients: 
For the soup: 
7 bone-in, skin-on chicken thighs 
8 cups cold water 
1 large yellow onion, quartered an pealed
1 large  white onion, quartered and pealed
2 tablespoons whole peppercorns black or rainbow
1 tablespoon kosher salt 
1 cup dried orzo (or rice)
1 cup finely chopped carrots 
4 large eggs 
1 cup freshly squeezed lemon juice (from 2 large lemon) 
1 large pinch of saffron

For serving: 
1/2 medium lemon, thinly sliced 
Fresh oregano or cilantro
Freshly ground black pepper 
Optional Warm quartered pitas or naan for dipping and clean-up of the bowl 

Directions:

Place 6 bone-in, skin-on chicken thighs, 8 cups cold water, both quartered onions, 2 tablespoons whole black peppercorns (I used rainbow red, green, white and black mix), and 1 tablespoon kosher salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and simmer until the chicken is cooked through, about 30 to 45 minutes. 

Transfer the chicken to a cutting board. Strain the stock through a mesh strainer set over a large heatproof bowl and discard the solids. Return the remaining stock to the Dutch oven and keep warm over low heat. 

Bring other chicken stock to a boil over medium-high heat. Add dried orzo or rice (I always use rice, as does the local Greek restaurant where I fell in love with this soup) and cook until al dente, 7 to 9 minutes for the orzo. For rice bring to boil, and boil for 7 minutes then reduce to low hear for 16 minutes. Stir the carrots into the rick once almost read. 

When the chicken is cool enough to handle, discard the skin and bones and use your hands to shred or cube the meat into bite-sized pieces; set aside. 

Place 4 large eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. While whisking, slowly pour in the freshly squeezed lemon juice. While still whisking, temper in the eggs by slowly drizzling  2 to 4 cups of warm stock into the egg-lemon mixture. This warms the eggs just enough so that they do not curdle when added to the hot soup. 

Add the rice and carrot mixture, and the chicken back to the main pot. Slowly stir in the avgolemono back into the pot with the chicken and orzo and stir to combine. Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil. 

Pour the soup into serving bowls and serve with lemon slices, fresh chopped  oregano or cilantro, and freshly ground black pepper. 

Note: when reheating you might need to add more broth and lemon. You can also add a quick squeeze of lemon right before serving for some extra zip.

Avgolemono Greek Lemon Chicken Soup  In the Pot

What Is Avgolemono? 

Avgolemono refers to a Greek sauce made from eggs, lemon, and warm broth. Literally it translates egg-lemon αυγολέμονο or αβγολέμονο. Often used for thickening soups and also used to dress up everything from roasted vegetables to fish dishes. 

Variation of original recipe found here.  
You can see all the recipes I have created and collected here on OneNote.

Monday, 17 February 2025

Creamy White Bean Soup with Spinach, Shrimp ( or turkey, beef, lamb ...)

Creamy White Bean Soup with Spinach, Shrimp 
( or turkey, beef, lamb ...)

Creamy White Bean, Spinach, Shrimp ( or turkey, beef, lamb ...) Soup
Soup with ground turkey option.

Ingredients: 
1/4 cup olive oil 
5 cloves garlic, minced, grated or pressed 
1 large white onion, chopped 
45 ounces (3 or 4 cans) white beans, drained and rinsed (see Recipe Notes) 
4 cups (1 can) chicken or vegetable broth  
5 ounces (1 bag) baby spinach 
1 lemon juiced 
Salt and pepper to taste. 

Added protein: 
1.5 cups cooked shrimp detailed, if jumbo chut in 2 or 3 pieces. 
1 lb seared ground Turkey, Beef, Lamb … 
1 tsp Italian seasoning (Used when browning the meat or cooking the shrimp. 

Recipe Notes: 

For some heat, add crushed red pepper flakes or ground cayenne. 

You could use great northern beans, navy beans, or White kidney (aka cannellini, and or chick peas. 

If you don't have an immersion blender, puree half the soup in a regular blender. Be careful when putting hot liquids into the blender! 

If you want this soup as vegan, you could use vegetable broth. 

You could use kale or your favourite greens instead of spinach. 

If you want substitute minced or ground turkey for the shrimp (I do it this way because of a friend's allergies). You could also substitute any other ground meat. It is great for Fridays during Lent with the shrimp or without any extra protein. 
 
Store the soup in an airtight container in the fridge. Reheat over low in a saucepot on the stove or in the microwave for single servings for larger servings reheat in slow cooker. 

The longer you blend the half the more even the green colour will be. Optionally you can remove half of the beans and broth and then add spinach, blend half and then add it back. 

Most photo's below have 1 can of each of the 4 types of beans listed. 

Directions: 

 1. Heat the olive oil in a Dutch oven or soup pot. Add the chopped white onion and sauté until it begins to brown. 
 2. Add the garlic and cook, stirring, for 30-60 seconds. 
 3. Add the beans. Season with black pepper and salt, to taste. Cook, stirring, about 1 minute. 
 4. Add the broth and bring to a simmer. 
 5. Simmer until beans are almost fully cooked to desired firmness 
 6. Add the spinach and cook, stirring, until wilted. 
 7. Remove half of the soup from the pot. 
 8. Use an immersion blender to blend the soup in the pot. 
 9. If you do not have an immersion blender blend the half removed. 
10. Put the reserved half of the soup back into the pot. 
11. Add the cooked shrimp, or turkey. 
12. Add the lemon juice. 
13. Taste and add more salt, black pepper or lemon juice, if needed. 
14. Serve hot.

Creamy White Bean, Spinach, Shrimp ( or turkey, beef, lamb ...) Soup Original
Original Recipe

Creamy White Bean, Spinach, Shrimp ( or turkey, beef, lamb ...) Soup Too Much Blending
A little too much blending.

Creamy White Bean, Spinach, Shrimp ( or turkey, beef, lamb ...) Soup 4 Bean Mix
4 Bean mix.

Variation of original recipe found here.  
You can see all the recipes I have created and collected here on OneNote.

Tuesday, 15 August 2023

Pork and Three Bean Soup

Pork and Three Bean Soup

Ingredients:
1 can Black Beans
1 can Red Kidney Beans
1 can White Kidney Beans
1 can Stewed Tomatoes 
       (This time I used Chili Seasonings Diced Stewed Tomatoes)
3 large Sausages
      (Pictured below 3 Honey Garlic, 3 Italian)
1 can Whole Corn or 1 cup frozen niblet corn 
½ tsp Black Pepper
1 tsp Salt
1 Tbsp. Italian Seasoning
2 Cups Beef Broth
2 Cups Chicken Broth

Directions:
Uncase the sausage and brown meat in a frying pan, add half of the salt, pepper, and Italian seasoning. Break the sausage up into small pieces while cooking. Once completely cooked drain the liquids from the meat.

 Rinse the beans well, until liquid comes away clear. At this point in either a crock pot of stock pot combine all remaining ingredients including meat and bring to a boil. Simmer for 20 minutes or until beans are tender. Turn to low and serve.
  
(Serves 6)


Notes:
1. You can mix and max any sausages, I find that 2 lamb sausage mixed in really changes the flavour. 
2. You can mix and max any types of beans. Pinto’s or Lima really change it up.
3. If you prefer dried beans wash and cook them first.

You can see all the recipes I have created and collected here on OneNote.
  
The soup the next day on spicy rice.


Monday, 24 July 2023

Shepherd’s Pie Soup Redux

Shepherd’s Pie Soup Redux

1.5 lbs Lean ground Beef
1 Cup Frozen Corn 
     or 1 can of Niblets
3 large potatoes’ diced, red, white and yellow.
     or 1 cup each of mini potatoes 
3 small onions diced, 1 white, yellow and red.
2 tsp Minced Garlic
2 tbsp Italian Seasoning
1tsp Salt
2 tsp Pepper
2 tsp Turmeric 
1tsp ground chili pepper
1 can Red Kidney Beans
1 can White Kidney Beans
2 cups chopped carrots, either diced or ½ medallions
2 cups Beef broth
2 cups Chicken Broth
 (Rue or Water and flower to thicken to taste)

In large stockpot, fry ground beef, with onions, and garlic, towards end of browning add all spices. Then add broth and bring to boil. Add cooked and chopped potatoes. If using mini potatoes quarter them, if large potatoes diced. 

Bring to a boil and add rue if desired. Then reduce heat, simmer for 20 minutes.
 
For variety use 2 or more meats. I prefer bear, venison and lamb. You can also vary with different beans and or vegetables. 

Total prep and cook time is 30 to 45 minutes. I bake the potatoes while browning the meats.  
(Serves 6)


Original Shepherd’s Pie Soup

1lb Lean ground Beef
2 Cups Frozen Corn
1 Can Cream Corn
1 Package Onion soup base
3 small onions diced, 1 white, yellow and red.
2 tsp Minced Garlic
3 tbsp each oregano, parsley, basil
Pinch salt
Pepper to taste
Pinch crushed chili pepper
3 large potatoes’s diced, red, white and yellow.
1L Chicken broth
(Rue or Water and flower to thicken to taste)

In large stockpot, fry ground beef, with onions, and garlic, towards end of browning add all spices. Then add broth and bring to boil. Add potatoes and reduce heat, simmer till potatoes are just about done, add corn. Cook till potato’s done, add French onion soup mix package. Thicken to taste and serve.

For Variety use ½ lb each of 2 or more meats. I prefer bear, venison and lamb.)

(Serves 6)

Recipe scales well I have used this on retreat to feed over 60 people. This was created when I worked in Campus Ministry.

You can see all the recipes I have created and collected here on OneNote.

Saturday, 1 April 2023

Red Lentil and 5 Bean Crock Pot Soup

Red Lentil and 5 Bean Crock Pot Soup 

Ingredients 
2 cups red lentils dried 
4 cups vegetable or Chicken broth 
2 carrots cut into chunks 
14 ounces tomatoes canned, or diced, another ounce more is good too, depends on your can size 
6 ounces tomato paste 
1 can Black Beans 
1 can Chickpeas 
1 can White Kidney Beans 
1 can Red Kidney Beans 
1 can Black Eyed Peas 
1 can Whole Corn or 1 cup frozen niblet corn 
1 onion, diced 
15 Mushrooms sliced 
3 cloves garlic very finely diced or minced 
1 tablespoon lemon juice 
¼ teaspoon black pepper 

Spices Mix and Match: 
2 teaspoons Italian seasoning 
¼ teaspoon white sage  
or 
2 teaspoons ground cumin 
1 teaspoon dried basil 
1 teaspoon dried thyme 
¼ teaspoon chili powder 

Directions: 

Put everything but lemon juice in the slow cooker and cook on low 8 hours or on high 4 hours.  

Notes: 
1: You can Sautee the mushrooms, garlic and onions first. 
2: If reheating second day in crock pot, can add another can of Tomatoes, whole or crushed. 
3: Add Salt to taste if needed. 
4: If you have a smaller crockpot add ½ of each can of beans on first day, then reheat next day and add rest of beans. 
5: And as always rinse the beans well before use. 
6: Add Lemon juice right before serving. Can add more on day 2 if desired.

Lentil & 5 Bean Soup SRMcEvoy

You can see all the recipes I have created and collected here on OneNote.

Thursday, 8 July 2021

The Ultimate Kids’ Baking Book - Tiffany Dahle - 60 Easy and Fun Dessert Recipes for Every Holiday, Birthday, Milestone and More

The Ultimate Kids’ Baking Book: 
60 Easy and Fun Dessert Recipes for Every Holiday, Birthday, Milestone and More 
ISBN 9781624148781
eISBN 9781624148798
ASIN B081TKVJCX


This is one of 4 books for kids in the kitchen we have picked up for my youngest daughter this year. This one her cousins already had and we picked up our own copy based on their recommendation. And my daughter had done a couple of the recipes last summer while visiting. It is a good book, and the first we have for the kids that is this focused. This one is all about baking. The chapters in this book are”

Becoming Bakers
Baking School
Sprinkle Party Time
Spring Patries
Summer Celebrations
Fall Fiesta
Winter Festivities
How to be a Party Pro

And the cooking chapters have between 10 and 15 recipes. My daughter likes the book and loves that it is a seasonal cookbook, so she plans on baking her way around the calendar. But both of us would have loved to have seen a little more diversity in the offerings. It is almost all deserts. Why not have some bread, buns, bagels, pretzels, naan, pitas, pasta …. Even if there had been one of these in each season it would have gone from a good cookbook to a great book. As it is my daughter gives it 4/5 stars and I give it 3.  

A good dessert book but not an overall baking book! A better title would have been The Ultimate Kids Dessert Book. That being said we do plan on trying the companion volume, The Ultimate Kids' Cookbook.

Reviews of Kids Cooking Books:

Books by Tiffany Dahle:
The Ultimate Kids' Cookbook
The Ultimate Bread Machine Cookbook





Wednesday, 26 May 2021

Good Housekeeping Kids Cook!: 100+ Super-Easy, Delicious Recipes - Good Housekeeping

Good Housekeeping Kids Cook!: 
100+ Super-Easy, Delicious Recipes
ISBN 9781618372406
eISBN 9781618372888
ASIN B07C2Q6JVL


This is one of three cookbooks my youngest daughter has picked up over the last few months. She has a passion for cooking and cooking shows. The other two were Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks by Melissa Clark and The Complete Cookbook for Young Chef from America’s Test Kitchen. When one arrives she sits down and read through cover to cover tagging every thing she wants to try on her first pass. Her best friend is into cooking as well, and currently they are planning a mother’s day feast where they will each prepare half the stuff and do a door drop and swap. The chapters in this book are:

Forward
Get Ready To Cook
Yummy Breakfasts
Lunches to Go
Super Snacks and Sips
Tasty Dinners & Sides
Sweet Treats
Index
Photo Credits
Metric Conversion Charts

As a parent and kitchen aide this is my favourite now of the three. My daughter loves all three. She has picked over 20 recipes to try from this one. Even making plans for future use. She wants to try the waffles next time we visit my brother out of town. And she wants to make the banana bread with her grandmother or aunt, because her mom already has her own recipe. There are many wonderful recipes in this volume.

This is a good cookbook to get children started off. Some interesting twists on standard recipes. Some great variations and options for switching it up. The ingredients list seems pretty standard and nothing too exotic or specialized. She loves it and has tried a few and has many more she wants to make so that makes the book a winner in my eyes. 





Reviews of Kids Cooking Books:

Thursday, 13 May 2021

The Complete Cookbook for Young Chef - America’s Test Kitchen

The Complete Cookbook for Young Chefs: 
100+ Recipes that You'll Love to Cook and Eat
ISBN 9781492670025
eISBN 9781492688549
ASIN B07H9DQ1JZ


My youngest daughter at the age of 10 loves cooking and cooking shows. She saved up her own money and purchased herself two cookbooks, this one and Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks by Melissa Clark. This one arrived second and she was already enthralled with the other. She has carried them around the house for days, put in sticky note tabs for recipes she wanted to try. But more on that later.

This is another beautiful cookbook. Full color pages, but not full glossy pages.. The paper is not as heavy a weight as the other volume. It has a very solid binding. It is well designed and made. It is a great book to flip through and get ideas from. Or to plan whole meals. The chapters in the volume are:

Getting Started in the Kitchen
Breakfast
Snacks & Beverages
Cooking for You
Cooking for Family & Friends
Sides that Make the Meal
Desserts
Conversions & Equivalents
Healthy Eating 101
Recipe Stats
Index

The description of the volume is:

“For the first time ever, America's Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!
Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow!

     • Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels―including recipes for breakfast, snacks and beverages, dinners, desserts, and more.
     • Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
     • Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks.

By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.”

We have picked several recipes from this volume to test and try. My wife has done a few recipes from America’s Test Kitchen that have all been big hits. I have done a few as well, always to great success. 

My daughter loves both of her new cookbooks. She prefers the other volume, Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks by Melissa Clark. Because it is glossier and shinier. I prefer this volume. The meals are easier. The ingredients less diverse. The meals are well defined and explained. This is an excellent cookbook for children and those cooking with them. It is one we will be using for years to come.

An excellent cookbook for younger aspiring chefs. A great place to start. This one is a good one for working with younger children, or letting older children experiment on their own.






Thursday, 6 May 2021

Kid in the Kitchen - Melissa Clark - 100 Recipes and Tips for Young Home Cooks: A Cookbook

Kid in the Kitchen: 
100 Recipes and Tips for Young Home Cooks: A Cookbook
Clarkson Potter Publishers 
A division of
ISBN 9780593232286
eISBN 9780593232293
ASIN B08681L3CF


My youngest daughter at the age of 10 loves cooking and cooking shows. She saved up her own money and purchased herself two cookbooks, this one and The Complete Cookbook for Young Chefs from America's Test Kitchen. This was the first to arrive and she loves it. She carried it around the house for days, put in sticky note tabs for recipes she wanted to try. But more on that later.

This is a beautiful cookbook. Full color glossy pages. Heavy weight paper. Solid binding. And very well designed and made. It is a great book to flip through and get ideas from. Or to plan whole meals. The chapters in the volume are:

Breakfast & Brunch
Sandwiches
Snack Like You Mean It
Noodles & Pasta
Sheet Pan Fever
Extreme Bowling:
     Grain Bowls & Salads
Food Parties for the Fun Food Fans
One-Pot Meals
Breads
Sides
Sugar Time!

Prior to the chapters on specific foods there are 5 short sections to get you started. They are:

Hi! (An introduction)
How to Cook Any Recipe
The 20 (or So) Tools to Cook Almost Anything
Insta Your Dishes: Food photography Hacks and Tips
Kitchen Decoded

My daughter picked 5 dishes she wanted to prepare and made the family brunch. We had to purchase several ingredients we did not have in house. That first foray she made:

Brown Sugar Bacon
Siracha Glazed Bacon
Mustard Glazed Bacon
BLT on Artisan Bread (with bacon from above and avocado.)
Scrambled Eggs
And French Toast

It was a smash hit. The bacon and bacon sandwich she made for me blew me away. At 10 she still needs significant help in the kitchen but is a quick learner, and eager apprentice. 

She loves this book and give it a solid 5/5 stars. And I am certain we will have many other meals prepared from this volume over the weeks and months to come.

An excellent cookbook for younger aspiring chefs. A great place to start. Melissa has contributed to or written over 50 books related to food. And this one is a good one for working with younger children, or letting older children experiment on their own.